Rouxbe

Sorry Jenni. The ingredients for all recipes are located in the preview player and the full recipe (using the Print/View Recipe button). This way you can print the ingredients out to have at your side when making the recipes. In voice-over, we do not say ingredient amounts so that people can scale the recipe (e.g. double it) without being confused by voice-over). We will however, try to improve the situation for you and others, so thank you for sharing. Joe

We use unsweetened Debra, but if you have a bit of a sweet tooth, you could use either. Joe

Hi, well you might have a great point Eunice. However, I've been sauteeing onions in my rice cookers for years with no negative side effects to my equipment or my health. And I've been cooking professionally for 25 years as well in some of the finest hotels in Canada. I'm sure a manufacturer wouldn't suggest it but think about this: a rice cooker (even non-stick) is just a piece of cooking equipment with a heat element under it. Seems very similar to a non-stick pan on an electric burner to me. My thoughts... hope this helps. Any manufacturers out there more qualified to answer this than I, please jump in. Joe

Re: Salmon BBQ idea. Forget to mention one thing for this recipe. Keep the salmon side whole rather than portion it. Just remove the pin bones. That's right. Spread the crust over the whole filet, place skin side down on the grill then get ready to impress your friends and family. As Dawn would say... "You'll feel like a rockstar!"

Joe

Hi Michele G. Thanks for your feedback. As a founder, we love both positive and constructive feedback. This is a recipe that we have personally made over five times and everytime we've made it, people have raved about it. In fact, we made it just last night for 25 people and it lasted about 15 minutes. So while I'm a bit surprised, I'm more concerned that everyone has great experiences with our recipes.

So with this said, I'm wondering if anyone else out there has tried this recipe. At Rouxbe, we only feature the best of the best and we are more concerned about quality than quantity so I'd rather improve this recipe or delete it.

Floors open. Thanks again for sharing your comments Michelle.

Joe

Made these again last night and they are unbelievable. Anyone else tried them? If you haven't and you like scallops, these could become one of your favorite appetizers.

Sounds like you skimmed off the fat during cooking which is great. The gel is perfect by the way as this is the natural gelatin from the knuckle bones. The two different layers are fine, don't worry about it. This happens often. Simply simmer now to reduce and then you are done. Congratulations. See peppercorn steak on how to turn this into a great sauce.

Nice work.
Joe

This is so delicious. Inspired by an appetizer from Seasons in the Park in Vancouver. Don't be afraid by the Belgium Endive. Even people that have told me that they don't like Endive, have loved this salad.

Hi Marshall,

You certainly could make a paste out of these ingredients but with our tests, we found that it was better to sweat the initial ingredients first to bring out thier flavor before adding the tomato paste.

Anyone else tried these? If so, what did you think? I personally loved them.

Jasmine rice is more traditional with Thai food for sure. Basmati rice is a great alternative though and it pairs well with this dish. If you want to try Jasmine rice, you can follow the same directions as the "Cocunut Infused Basmati Rice" but I find that Jasmine rice requires a bit less water. Try 1 cup rice to 1 and 1/3 cups water as your ratio instead of 1 and 1/2 cups water.

Good idea Mary-anne d.
Joe

The skin should dissolve. Simply whisk it back in. If it doesn't fully dissolve, pour the sauce through a strainer before serving.

When testing this recipe recently over a Rouxbe staff lunch, it was a huge hit with the entire team. Love to hear anyone's comments that makes the dish as we're more than happy to make adjustments if necessary.

The entire amount of salt in this recipe is 2 1/4 teaspoons of Kosher salt which is equivalent to about 1 1/4 teaspoons of table salt. The reason we add it in stages is because most chefs like to season as they go along (as in this recipe). While I personally don't think a teaspoon and a quarter is too much for a frittata of this size, please feel free to reduce the amount as with any recipe.

Like many of our dishes, they are inspired often by traditional dishes with the added culinary personality of the cook or chef that created them. This dish is just simply a great quick dish. It has rice, meat, tomatoes, olive oil saffron and like Dave's comment, adding seafood (prawns or shellfish near the end) would make it like a Paella. However, true to Jesus' comment, a "Paella" is actually a unique cooking pan with a somewhat unique cooking method.

So, we've changed the name from Paella to Arroz con Pollo to address the above concerns.

Cheers, Joe

One of the most tempting things to do when trying to pansear food, is to jump right in and stir. In the case of this dish, watch how we add the chicken. At first, only some of it hits the bottom of the pan. If we were to spread this out all over the bottom of the pan, the cold meat would cool the pan down more. If the pan cools too much, the meat could stick and not brown properly. You want to maintain as close to the right temperature as possible. So add, don't stir, wait, wait, until the temperature rises, then stir, wait, wait, then once the chicken is hot... go to town.

Ken, You should be teaching about cooking :) Yes, if you want to brown/sear, you should not overcrowd the pan as this does result in some steaming. For this dish though, we actally end up steaming (the rice and when we add the chicken back to the pan) so a little steaming is okay. The more important thing to keep in mind here is to maintain pan temperature. Temperatures in cooking are one of the more important element in my opinion. The video does not show it too well (my apologies) but I actually stacked the chicken up a bit to avoid covering the entire bottom of the pan. Again, I wanted to gradually heat the chicken up before stiring around. Add and wait.... Hope this makes sense. Joe

So glad you liked this. One friend of ours calls them "french tacos" (perhaps they should be Belgian Taco's).I love this recipe too. Simply and addictive.

First two entrees that come to mind for me would be the Beef Tenderloin w/ Peppercorn Sauce (my favorite) or the Roasted Lemon and Cilantro Chicken. I even love the sides paired with these dishes. Anyone else have some ideas?

@Ruth H.

Green beans and the baked carrots are a good choice. If you are looking for another option, a nice salad would go well with this one for sure - maybe even as a starter. The spinach salad with goat cheese and maple walnut dressing is amazing.

Good luck. Let us know how it goes.

Thanks Renata for your comment. We overlooked an important tip on this recipe. It has to do with resting meat.

Resting meat is very important. WE failed you on this recipe because we said to place the chicken from the pan, onto a tray, cover, then place into the oven. What we should have said is to transfer the chicken to the plate, let sit at room temperature for about five minutes (to stop the cooking process), then tent with aluminum foil with holes in it. What happend to your dish is that you (because of our instructions), placed the hot chicken onto a plate and by wrapping it in aluminum foil right away, the chicken simply continued to cook. The oven may have been on "warm", but the chicken was too hot, so the foil actually created an "oven-like" temperature. And without poking holes in the foil, the steam did not escape, so this affected your end crust (carmelization).

It is normal for liquid to escape from meat when resting though. I will add a note to this dish. Please try it again, and make sure to let the chicken sit on the counter - UNWRAPPED - for at least five minutes. You are only putting it into the over then to keep it warm for a few minutes, but it will not continue to cook. Here is a drill-down we will add to this dish.

nac.rouxbe.com/viewer/drilldown/60 [Why Rest Meat]

Let us know how it goes next time. It will work. Have confidence. Sorry for the oversight on our part.

Joe

Yes it's true, we picked it up from a tile store:)

Supermarkets do not often have chicken bones but most butchers will, so you could ask there. If not, try buying a whole chicken and deboning your own. Here are a couple of Drill-downs that might help. We rarely by boneless skinless for this reason.

nac.rouxbe.com/viewer/drilldown/2


nac.rouxbe.com/viewer/drilldown/99


To answer your questions, you could use whole pieces but no, there wouldn't be much flavor left after six hours. But this is okay if you are going to make a chicken soup because the flavor will be in the stock. And don't worry about the skin and to much fat because you'll be skimming this off the top anyway once it is rendered (melted). Cheers....

The one we used was about 2 inches (the size of a small tomato paste can). Hope this helps.

If you keep watching the video through to the end or click on the steps to the left of the video, you'll see. Traditionally beef is more popular with this dish but you can use chicken, pork, prawns, etc.

We also use this paste in a soup which will be out shortly.

Certainly not a dumb question. In fact, I had to do a little research myself to help you out and I'm still not sure. I always referred to smaller shrimp as shrimp and larger shrimp as prawns... go figure..:) - a statement that clearly highlights my own confusion. And I've cooked for 25 years professionally.

Nevertheless, I found this blog article that might (or might not help) shed some light on the issue for those of you that are curious. Note: quite long.

http://elyclarifies.blogspot.com/2005/03/shrimp-vs-prawns.html (cut and paste).

I guess it comes down to gill structure, if you can believe it.

And other than cooking time, it won't make any difference in most recipes.

Yes, this should have been "or 1/2 tbsp. of table salt" - not tsp. Great catch.

Creme Brulee actually stands for "burnt cream". Without the torch, you can't caramelize it. Two suggestions:

1. Make Creme Caramel (close but you make a caramel and pour the custard over it). Different consistency as well in the end result but really great too.

2. Go to your local home hardware store and buy a butane torch. Make sure to get one with a "clicker-style" igniter. Should be able to buy one for about $25. Kitchen stores have smaller more expensive kitchen torches but I have always found them less effective.

Cheers
Joe

Most specialty food shops will carry middle eastern couscous. Here is a Drill-down to explain the differences between the many varieties of couscous (cut and paste the address into your explorer bar). In Vancouver we pick it up at the Grainery on Granville Island or at Galloways.

nac.rouxbe.com/viewer/drilldown/62

Just wanted to let you know that this recipe is coming. You can buy great pesto pre made at most local markets. But we will post our recipe for you in the next couple of weeks. Sorry for the confusion. Joe

I don't think that sour cream will work in this recipe as you need to cover the potatoes in liquid and I'm pretty sure the sour cream will split. Whipping cream is required. Sorry for the delayed response Renata.

We had published the flour by weigth but had a number of user comments today asking us to indicate both "by weight" and "by volume", so we adjusted the recipe as requested. Now you will find both measurements. Although we strongly recommend the use of a scale as Kimberley suggested above.

Two things to keep in mind. The first one you noted - just cook until the pork is done then remove from heat. Second, give it at least five minutes to rest before serving (off the heat). This will relax the muscle fibers and make it more tender.

Glad you liked. Sometimes spending the extra time really pays off.

Two things are really important to avoid sticking.

1) the wok and oil have to be very hot before adding your ingredients - just to the smoking point.

2) your wok should be well "seasoned". Seasoning a wok is a bit tricky but it is very important. You season a wok (or pan) by heating with oil for a long time. When heated, the metal expands and opens up the pores in the metal. The oil can then go into the pours to lubricate it. If your wok (or pan) is not heated through before adding the noodles, when the metal expands, it will expose non lubricated surfaces that LOVE starchy noodles and eggs.

I found some types through google:
http://www.ehow.com/how_1176_season-wok.html

Keep in mind, the quality of your Wok is also important. And you never want to season a non-stick wok.

Yes they are interchangeable for this recipe as long as it's fresh powdered parmesan.

Sure... in professional kitchens it is often made ahead of time and even re-heated the next day for service. There are some important things (food safety wise) to keep in mind when cooling and reheating any food.

To cool, place the sauce in an ice bath, stir occasionally until cooled and then cover with plastic wrap and place in the refridgerator (when cool - NOT hot). It's a good idea to not fully reduce the sauce though as this can be done when reheating (just keep it a little runnier than desired - then cool).

When reheating, do so on a medium-low to medium heat as the cream will be very thick and can burn easily. Stir occasionally until it starts to warm up and be sure to bring it to a quick simmer (bubbling) stirring constantly. Lastly, keep simmering (reducing) until you reach the desired consistency.

I would suggest buying your crab meat already shelled. Any fish store should carry fresh crab meat. It typically does not come packaged, rather sold at the fish market by weight. Just ask for enough for the recipe. Keep in mind that some fish stores sell whole crab leg meat at a premium price (very expensive). You really don't care if the meat is broken up a bit as you are going to break it up anyway, so no need for this premium product.

Tip: I prefer to buy fresh fish products on Wednesday's to Saturday's. Monday's in most fish stores is left-over day (not always). Typically, the fresh stuff comes into most stores on Tuesdays.

No worries. This is a great tool for cutting. I've done it before many times. For anyone that doesn't know what a mandoline is, cut and paste the link below into your browswer:

nac.rouxbe.com/viewer/drilldown/151

Yes.... regular lime would be a good substitute. Kaffir limes do have a very unique flavor though but you will still end up with a great panaeng paste.

I'll be giving this pairing a try for sure.

If there was only one thing that we could teach here at Rouxbe, it would be to ignore the times on recipes and learn to cook until things are done by knowing what done looks and feels like. Think about potatoes... there are small ones, medium one, etc.. Think about ovens, electric, mine is gas, convection, some hold the right temperature, others are off by 100 degrees.

So focus on learning to cook until things are done. For this dish, I never uncover the potatoes until I can push a fork easily through the potatoes (with very slight resistance). You can of course take off the aluminum foil to check, but seal it back up tight if not done (and watch out for the steam when opening up). Only when they are almost fully cooked can you take off the cover for the final browning. Then, let them sit for at least 20 minutes before serving. These potatoes can even sit for up to an hour and they will be delicious.

Rouxbe Central here. Why not enter your recipe into our test kitchen... Who know's you might win a knife?

Love a perfect pair for this dish. What would you say and why?

nac.rouxbe.com/recipes/116;preview

You could certainly sear the meat first and yes, this caramelization would add some additional flavor to the dish. This recipe was adapted from a classic portuguese recipe - one that is quick, simple and delicious. Searing adds a bit more work but as with many recipes, feel free to adapt. This is a great idea.

Keep in mind Sharon that this recipe is for tougher cuts of lamb like shoulder chops or lamb leg. As you will learn in the cooking school, for tougher cuts, you use a moist heat method of cooking and cook for a much longer period of time. Just wanted to make sure that you weren't going to use a lamb rack or loin here as this would be best made using another cooking method. Cheers, Joe

The great thing about cooking is YES, you can vary things once you understand the fundamentals behind cooking.

Here's my suggestion: Instead of cream, braise this dish with Rich Chicken Stock: nac.rouxbe.com/recipes/6/preview

(except leave out the roasting of the bones and vegetables; making a white stock instead)

Once the meat is fork tender from braising (e.g. starting to fall apart), make a roux with flour and butter, then incorporate the reserved stock from braising into the roux to make a delicious chicken veloute. Ah... the cooking school is going to provide all the answers. For now, you could look to this recipe and scroll down to the "making gravy" step for tips on making a roux.

The resulting dish won't be as rich and creamy, but it will be great and much healthier.

Have you seen this Drill-down:

nac.rouxbe.com/viewer/drilldown/20

We made this device. But the Drill-down suggests some great alternatives.

It is harder to roll using a course whole grain tortilla.

Putting the carcass back into the broth is a good idea Joel. For other recipes where you might like to darken the broth, you could even roast the bones for 30 to 45 minutes to obtain some carmelization (brown color). Adding this back to your broth would yield a dark chicken broth.

However, there is a point in stock/broth making where you can no longer extract any further flavor from bones and mirepoix. You can simmer it overnight but you will only be increasing the flavor through reduction (and not extraction). In other words, you could strain after a couple of hours, then reduce to increase the flavor and you'd obtain the exact same results from cooking it all together overnight. The only danger in cooking overnight is that the vegetables may break down to the point where they actually start to cloud your broth/stock. Hope this makes sense.

Made it Saturday night. Will be posting the results of my test on the blog over the coming days.

Nice touch Divina...

Short answer:
There IS a point where you will not extract any more flavor from bones and/or vegetables. A slow simmer results in a slower extraction process and is used to produce a very clear stock. We suggest 4 to 6 hours at a very slow simmer for best results.

Longer Answer: Let me first start off by talking about what a stock is - it is flavored water. That's it. Making a stock is like making tea where you are simply infusing flavor into water to use as a base for a: e.g. sauce, soup, braised dish, etc.

With that out of the way, there are no absolutes with stocks. You simmer to extract flavor and if you like the flavor you have reached after 1 or 2 hours, then so be it. It will still produce an end-dish that will be better than if you simply added plain water. And unlike tea, you can even cook a stock longer without causing the stock to degrade in flavor. You won't be extracting any more flavor after a certain point, but rather you will start concentrating the flavors through reduction.

So remember - no absolutes. If you want to add tomatoes and more thyme to adjust the base flavor, then go ahead. This is where stock making gets fun and begins to take on your own personal culinary character.

Anyone have a good wine pairing for this dish?

Seared Scallops with Warm Butter and Almonds
A rich appetizer - seared scallops, crispy prosciutto and creamy mashed potatoes are drizzled with a delicate butter sauce.

nac.rouxbe.com/recipes/763/preview

Rather than wine pair a recipe, let's start with the wine and then pair it with a great meal.

Tell us your favorite wine varietal with details and let's see what our wine experts can some up with. Make sure to click "notify me by email" if you are looking for a response".

Learning how to cook is as simple as learning some basic cooking skills and techniques.

What was your biggest "ah ha" moment with Rouxbe's instructional videos? And don't worry about the basic stuff. You'd be surprised at how many people on Rouxbe didn't know how to cut an onion.

Feel free to cut and paste the Technique Drill-down right into your post, like this:

nac.rouxbe.com/drilldowns/25

What have you always wanted to make? Post a request and/or reply to others here.

Here's the post to discuss nothing but quick, simple 30-minute meals. What's your favorite thing to make with readily available ingredients that won't break the bank and won't take up your evening?

The entire team at Rouxbe would love feedback. How are we doing? What can we do better? Oh... by the way, here's your team:

nac.rouxbe.com/team

Post away for a response or contact us directly here:

nac.rouxbe.com/contact

Lots of great recipes from across Canada and from a number of great chefs. What's standing out so far?

Share stories, experiences, challenges, and recipe triumphs. Or just chat with other Mario Batali fans across the country. Across the world.

Lots of great recipes from across Canada and from a number of great chefs. What’s standing out so far?

Lots of great recipes from across Canada and from a number of great chefs. What’s standing out so far?